He shares insights on the latest trends in the F&B domain, the untapped opportunities that a hotel can explore by utilising their existing F&B infrastructure, handling food wastage, and the training and development that takes place in the hotel
Roundtable Interview
Posted inF&B
Roundtable interview with Dipankar Biswas, Food & Beverage Manager, Howard Johnson by Wyndham Bengaluru Hebbal
He sheds light on the latest trends in the F&B domain, the hotel handling food wastage and his thoughts on leasing cloud kitchen during non-peak hours
Posted inOperations
Roundtable interview with Dipesh Sinha, F&B Manager, Fairfield by Marriott Mumbai Airport
He shares insights on the training and development being taken up by the hotel for the F&B division, the hotels leasing their F&B spaces to standalone, marquee restaurant brands on a revenue share model and more..
Posted inOperations
Roundtable interview with Narasinh Kamath, Executive Chef, DoubleTree by Hilton Goa – Panaji
He talks about the latest trends in the F&B domain, the untapped opportunities that DoubleTree by Hilton Goa - Panaji can explore when it comes to utilizing their existing F&B infrastructure, cloud kitchen requirements in peak hours, and more..
Posted inOperations
Roundtable interview with Sudhir Sangwan, Director of F&B, DoubleTree by Hilton Jaipur Amer
He shares insights on the latest trends in the F&B space, exploring untapped opportunities with their existing F&B infrastructures, food wastage and more...
Posted inOperations
Roundtable interview with Sreedhar Kakkayur, F&B Director, Cordelia Cruises
He shares insights on the latest trends in the F&B space, exploring untapped opportunities with their existing F&B infrastructures, food wastage and more
Posted inOperations
Roundtable interview with Shyam Singh Panwar, Food and Beverage Manager, Fazlani Natures Nest
He talks about the latest trends in the F&B domain, training and development initiatives taken up by the hotel, handling food wastage and more...
Posted inOperations
Roundtable interview with Aporve Baranwal, Director of Restaurants and Bars, Four Seasons Hotel, Bengaluru
He talks about the latest trends in the F&B domain, training and development initiatives taken up by the hotel, handling food wastage and more
Posted inOperations
Roundtable interview with Nikhil Jacob, Food and Beverage Manager at Courtyard by Marriott Mahabaleshwar
He shares his viewpoint on hotels considering leasing kitchens for cloud kitchen requirements during non-peak hours, insights on Courtyard by Marriott Mahabaleshwar handling food wastage, and more.